GLORIOUS CULLEN SKINK WITH OAK SMOKED HADDOCK

CREAMY CULLEN SKINK

INGREDIENTS

300ml chicken stock

1 tbsp butter

Dash ooil

1 onion fine diced

1 potato

1 corn on the cob

200ml milk

100ml double cream

Pinch white pepper

Pinch sea salt

300g oak smoked haddock

Melt the butter and ooil in a saucepan, gently fry the onion and potato for 10 minutes, slice the corn off the cobb and add to the onions and cook for another 5 minutes, add the chicken stock, simmer for a few minutes until the potato's are tender, meanwhile poach the haddock in the milk and cream, as soon as the milk is at a simmer, turn of and leave the haddock to rest, if it is a thick fillet then cook on for a couple of minutes, take out the fish and remove the skin and leave to one side, add the milk and infused cream to the  saucepan and bring upto a very gently simmer, as you don't want to split the milk, once just upto a simmer add the fish and take off the heat, taste and adjust seasoning as required.  I like some dried chilli flakes to finish off my dish.